Chicken Stock

This recipe is part of the recipe for Chicken Enchiladas


Makes about 3 cups stock


1 chicken (3 to 4 pounds), cut into halves
1 small onion, cut into quarters
1 clove garlic, cut into halves
1 bay leaf
3 parsley sprigs
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon black peppercorns
4 cups water


  1. Place chicken in 5-quart pan. Add remaining ingredients. Bring to a boil. Cover; reduce heat and simmer 45 minutes or until meat near thigh bone is no longer pink when slashed. Transfer chicken to a plate with slotted spoon; let cool. Strain stock; discard solids. Save for any recipe that calls for Chicken Stock. Remove chicken from bones; discard skin and bones. Shred chicken.

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